Chemo-Sensory Markers for Red Wine Grades: A Correlation Study of Phenolic Profiles and Sensory Attributes

To reveal the characteristic physicochemical indicators of wines of different quality grades and explore their feasibility as auxiliary indicators for grading, 23 wines from the Manas subregion of Xinjiang were used as test materials. Sensory evaluation, colour difference analysis, and electronic tongue technology were employed, combined with nontargeted metabolomics and quantitative analysis, to analyze differences in phenolic compounds, colour parameters, and taste characteristics among...